Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies: Rich chocolate brownies topped and swirled with cheesecake and covered with fresh raspberries. You won’t have to choose between two favorite desserts again!

April is here and my kids are home for Spring Break. No road trips this time as we are still recovering from a road trip last February and a camping trip this past weekend with the cub scouts. The rain is gone and it looks like a glorious week ahead, with sunny weather and blue skies. So, I will keep this post, short and sweet – especially sweet! Got plans for Easter and need a dessert?

Sure you could do cute rabbit cupcakes or a lamb cake. But how about something that will really make your family go bonkers?

I’ve made these Raspberry Cheesecake Brownies several times and I don’t think anyone would trade them in for a frosting laden cupcake!

I used some serious dark chocolate, 65% cocoa, for the dreamy brownie section, because I’m a serious choco-holic.

Silky cheesecake tops this brownie, swirled in with bits of brownie bites.

Topped with fresh raspberries, your family will be savoring each bite, licking the plate clean.

Actually, make the cupcakes for the kids and save these for adults. These are too good to waste on such immature palettes!

And now, I’m off to the park to enjoy some sunshine! Have a fabulous week.

Raspberry Cheesecake Brownies

Author:

Laura Bashar

These chocolate brownies are topped with silky cheesecake and sweet raspberries, a perfect dessert for a luncheon or gourmet dinner. Recipe adapted from Delicious Magazine, March 2003

Ingredients:

7 oz butter, unsalted, softened

2 cup granulated sugar

5 eggs, large

7 oz chocolate, dark, coarsely chopped

1 cup all-purpose flour, sifted

14 oz cream cheese, softened

1 tsp vanilla extract

5 oz raspberries, fresh or frozen

Directions:

Preheat oven to 350ºF.

Coat a 9" x 13" baking pan with non-stick spray and line bottom with parchment paper.

Beat in the bowl of a stand mixer with a paddle attachment until light and fluffy:

7 oz butter, unsalted , softened

1 cup granulated sugar

Mix in, one at a time, beating well after each addition:

3 eggs, large

In a double boiler, melt:

7 oz chocolate, dark , coarsely chopped

Allow chocolate to cool slightly, then mix into the butter mixture.

Fold in:

1 cup all-purpose flour , sifted

Spread 3/4 of the chocolate batter into the prepared pan and reserve the rest.

In a clean bowl of your stand mixer, whip with the paddle attachment:

14 oz cream cheese , softened

1 cup granulated sugar

1 tsp vanilla extract

Beat until smooth and creamy and then add, one at a time:

2 eggs, large

Mix until creamy and eggs are incorporated into the batter.

Pour the cheesecake batter evenly over the brownie batter in the pan.

Drop little pieces of the reserved chocolate batter on top of the cream cheese batter.

Using a fork or a wooden skewer, swirl cheesecake batter with chocolate pieces to create a marbled effect.

Top evenly with:

5 oz raspberries , fresh or frozen

Bake until the cheesecake feels slightly set when gently pressed in the center, about 40-45 minutes.

Let brownies cool off completely, preferably overnight before cutting them into squares.

What a great combination of my favorite food! Raspberry and cheesecake and brownies? That’s insane! If you leave a whole baking pan with me for the next half an hour… I guarantee it’s all gone, by me! 🙂 Beautiful pictures Laura!